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Indonesian Noodles with Tempeh

The answer is: Indonesian Noodles with Tempeh.

Here’s the question: What is easy to make, tastes great, features a delicious sauce made with peanut butter and coconut milk, and contains more than 30 grams of plant protein per serving?

This is just one of the protein-packed recipes you’ll find in my new book, The Plant Protein Revolution Cookbook.


Indonesian Noodles with Tempeh

Tofu or seitan can be used instead of tempeh, if you prefer. You can also make this dish using cooked rice instead of noodles.

  • 8 ounces (225 g) rice vermicelli (or use cooked spaghetti)
  • 2 tablespoons (30 ml) water, or 1 tablespoon (15 ml) avocado oil
  • 8 ounces (225 g) braised tempeh, cut into 1/2-inch [1 cm] dice
  • 1/3 cup (70 ml) tamari
  • 1/2 cup (130 g) creamy natural peanut butter
  • 2/3 cup (140 ml) low-fat unsweetened coconut milk
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 to 2 teaspoons sambal oelek or other Asian chili paste (depending on how spicy you want it)
  • 1 teaspoon natural sugar
  • 11/4 cups (295 ml) water
  • 1 red bell pepper, seeded and chopped
  • 6 cups (420 g) chopped bok choy
  • 1 large carrot, shredded
  • 1/2 cup (50 g) chopped scallions, white and green parts
  • 3 garlic cloves
  • 1 tablespoon (8 g) grated fresh ginger
  • 1 cup (134 g) frozen peas, thawed
  • 1/4 cup (35 g) chopped unsalted dry-roasted peanuts
  • 2 tablespoons (8 g) minced fresh cilantro
  1. Soak the rice vermicelli in hot water until softened, about 5 minutes. Drain well, rinse, and set aside.
  2. Heat the water in a large skillet or wok over medium-high heat. Add the tempeh and 1 tablespoon (15 ml) of the tamari and cook until the tempeh is browned on all sides. Remove the tempeh from the skillet and set aside.
  3. In a food processor, combine the peanut butter, coconut milk, lemon juice, sambal oelek, sugar, and the remaining 4 tablespoons plus 1 teaspoon (64 ml) tamari. Add 1 cup (235 ml) of the water and process until smooth, then set aside.
  4. Heat the remaining 1/4 cup (60 ml) of water in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, carrot, scallions, garlic, and ginger and cook, stirring occasionally until softened, about 10 minutes.
  5. Reduce the heat to low and stir in the peas and the reserved tempeh. Add the reserved noodles, stir in the sauce, and simmer until the noodles are hot and well coated with the sauce. Serve garnished with peanuts and cilantro.     

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